Rheology of food powders
Rheology, texture and texturing of food products

In the food industry, the particulate state is often an intermediate state between two continuous phases. Thus, powders are obtained by grinding (flours...), atomization (milk powders...), crystallization (sugar...) from a continuous solid phase (wheat grain...) or liquid phase (milk, solution...). This intermediate state is then preserved, formulated, transported and, in many cases, transformed into a new continuous liquid phase (reconstituted milk, etc.), pasty phase (bread dough, etc.) or solid phase (instant preparations, desserts, etc.). Nearly 60% of food products, whether natural or manufactured, are, at least at some stage in their transformation process, in the form of divided...